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curried pink pumpkin bisque

Curried pink pumpkin bisque

YIELD: 12 servings
4 lbs. diced and peeled pink pumpkin (can substitute orange)
1 Tbsp. curry powder, or to taste
2 cups onion, diced
¼ tsp. nutmeg
1 Tbsp. garlic
2 Tbsps. oil
2 cups heavy cream
8 cups vegetable stock or chicken stock
salt and pepper, to taste

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